A number of preservatives are commonly added to foods to protect their flavors and textures. Food preservatives also prevent bacteria from growing in foods and also stop oils and fats from becoming rancid. Most food preservatives are considered to be safe and well tolerated. Some preservatives, however, may have harmful effects on human health.
Butylated Hydroxyanisole
Butylated Hydroxyanisole, more commonly known as BHA, is a phenol-based food preservative that prevents food from going rancid. It is commonly added to cereals, potato chips, chewing gum and vegetable oils. The Center for Science in the Public Interest explains that BHA causes cancer in laboratory animals. As a result of these studies, the U.S. Department of Health and Human Services has labeled BHA as "reasonably anticipated to be a human carcinogen."
Butylated Hydroxytoluene
Butylated Hydroxytoluene, or BHT, is a food preservative similar to BHA that also prevents oils in food from becoming rancid. Laboratory studies of the safety of BHT are inconclusive and show that BHT can increase and decrease tumor formation in animals.
Sodium Nitrite
Sodium nitrite and sodium nitrate are commonly used to preserve meat products. Sodium nitrite has a number of properties that make it appealing as a meat preservative. Most notably, sodium nitrite prevents that growth of bacteria that cause botulism. Sodium nitrite also preserves the red color of many meat products and adds to the flavor of foods such as bacon and hot dogs. The University of Minnesota explains that under some circumstances, nitrites can be digested to form high carcinogenic compounds known as nitrosamines. While it is theoretically possible for nitrites to form nitrosamines, nitrites have not yet been shown to cause cancers in humans and are considered to be safe in the amounts used in cured meat products. Nonetheless, the Center for Science in the Public Interest recommends that people avoid nitrate and nitrite-containing foods until more is known about their carcinogenic potential.
Vitamin C
Vitamin C, also known as ascorbic acid, is antioxidant that is commonly used as a food preservative. The Cable News Network, CNN, explains that ascorbic acid is used to preserve many foods, including cereals, jellies and canned foods. There are no known safety issues in using vitamin C as a food preservative.
Sodium Benzoate
Sodium Benzoate, sometimes called E211, is a preservative used in soft drinks and juices. It is also found in food products such as margarine and fast food hamburgers. A May 2007 article in "The Independent" lists some of the potential dangers of sodium benzoate. In theory, sodium benzoate can combine with vitamin C to form benzene, a highly carcinogenic compound. However, the overall risk of developing cancer from sodium benzoate in foods is very low.
Member Comments